Panko and pea-crumbed snapper

Panko and pea-crumbed snapper

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Entertain in style this summer with this gourmet platter of Panko and pea-crumbed snapper.

The ingredient of Panko and pea-crumbed snapper

  1. 1/2 cup (150g) Kewpie mayonnaise
  2. Zest and juice of 1/2 lemon
  3. 100g fresh peas, or frozen peas (unthawed)
  4. 1 1/2 cups (75g) panko breadcrumbs
  5. 1 1/2 teaspoons black sesame seeds
  6. 2 eggs
  7. 1/2 cup (75g) plain flour, seasoned
  8. 600g skinless snapper fillets, pin-boned
  9. Sunflower oil, to deep-fry

The instruction how to make Panko and pea-crumbed snapper

  1. Combine the Kewpie, lemon zest and juice in a bowl and chill until ready to serve.
  2. Place peas in a small food processor and whiz to fine crumbs. Place in a bowl with the panko and sesame seeds.
  3. Combine eggs with 2 tbs water in a bowl, season and whisk to combine. Place seasoned flour in a separate bowl.
  4. Slice snapper into 2cm-thick strips. Coat in the seasoned flour, then egg and finally the panko mixture. Place on a baking paper-lined baking tray.
  5. Half-fill a deep-fryer or saucepan with oil until it reaches 160C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). deep-fry the fish, in batches, for 3-4 minutes until golden. Remove with a slotted spoon and drain on paper towel. Serve fish with lemon mayonnaise on the side.

Nutritions of Panko and pea-crumbed snapper

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calories: https://schema.org
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